This tasty soup is prepared with red potatoes, carrots, onion and celery. The addition of cheese and heavy cream make for a more creamy soup.
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Showing posts with label Potato Soup. Show all posts
Showing posts with label Potato Soup. Show all posts
Loaded Baked Potato Soup
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8 Servings
Potato
Soup
Potato Cream Cheese Soup Filling Appetizer
1 qt Heavy am
1 qt cken Broth
10 pieces on
4 Russet atoes peeled and diced, set in water to prevent them from browning
4 Russet atoes baked; peeled and diced
1/3 cup Chives or en Onion
1 cups Finely Shredded ddar Cheese
2 tbsp ter
1 tsp lic minced
1 tsp t
1 tsp per
1 r Cream for garnish
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes. Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes. Simmer for about 25 minutes on medium heat until reduced by half. Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream. Simmer for an additional 20 minutes. Remove from heat and slowly add the shredded cheddar while stirring constantly.
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8 Servings
Potato
Soup
Potato Cream Cheese Soup Filling Appetizer
1 qt Heavy am
1 qt cken Broth
10 pieces on
4 Russet atoes peeled and diced, set in water to prevent them from browning
4 Russet atoes baked; peeled and diced
1/3 cup Chives or en Onion
1 cups Finely Shredded ddar Cheese
2 tbsp ter
1 tsp lic minced
1 tsp t
1 tsp per
1 r Cream for garnish
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes. Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes. Simmer for about 25 minutes on medium heat until reduced by half. Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream. Simmer for an additional 20 minutes. Remove from heat and slowly add the shredded cheddar while stirring constantly.
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Country Baked Potato Soup
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10 Servings
Potato
American
Main Dish Soup Comfort Food American Potato Dinner Lunch
4 large Russett Baking ato's
2/3 cup ter
1/2 cup -Purpose Flour
2 teaspoons t
1 tablespoon te Pepper
8 cups k
1 cup r Cream
1/4 cup thinly sliced en onions
1/2 pound on cooked and crumbled
1 cup shredded cheese for topping
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
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10 Servings
Potato
American
Main Dish Soup Comfort Food American Potato Dinner Lunch
4 large Russett Baking ato's
2/3 cup ter
1/2 cup -Purpose Flour
2 teaspoons t
1 tablespoon te Pepper
8 cups k
1 cup r Cream
1/4 cup thinly sliced en onions
1/2 pound on cooked and crumbled
1 cup shredded cheese for topping
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
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Creamy Baked Potato Soup
6 Servings
Potato
American
Main Dish Soup Slow cook Potato American
1 can am of mushroom soup, condensed
1 1/2 cups evaporated m milk
2 ounces pimientos unined
3 cups atoes diced cooked unpeeled
6 Tbs on Bits
3/4 cup en onion finely chopped
1 teaspoon sley, freeze-dried dried
1/8 teaspoon ck pepper
6 Tbs shredded reduced fat ddar cheese
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Cheddar cheese. Per Serving (excluding unknown items): 211 Calories; 6g Fat (25.3% calories from fat); 12g Protein; 29g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
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Potato
American
Main Dish Soup Slow cook Potato American
1 can am of mushroom soup, condensed
1 1/2 cups evaporated m milk
2 ounces pimientos unined
3 cups atoes diced cooked unpeeled
6 Tbs on Bits
3/4 cup en onion finely chopped
1 teaspoon sley, freeze-dried dried
1/8 teaspoon ck pepper
6 Tbs shredded reduced fat ddar cheese
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Cheddar cheese. Per Serving (excluding unknown items): 211 Calories; 6g Fat (25.3% calories from fat); 12g Protein; 29g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
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Big Granny's Potato Soup
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6 Servings
Potatoes
American
Soup Vegetables Fall Winter Meatless American Potatoes Lunch
4 medium atoes peeled and diced
1 medium on diced
Water to cover vegetables
4 tablespoon Butter or garine
3 tablespoon ur
1/2 teaspoon t
1/4 teaspoon per
1 13 ounce porated milk
2 tablespoon Dried sley
Put potatoes and onion in a 3 quart sauce pan and add water to just cover the vegetables. Boil potatoes and onion until tender. Meanwhile, melt the butter in a small saucepan and add flour, stirring until smooth and thickened. Add salt, pepper, and canned milk to flour mixture and stir until mixed well. Remove the sauce from heat. When the potatoes and onion are tender (do not drain), stir in the sauce from the small sauce pan. Add the parsley and more salt and pepper, as desired, to taste. Let stand 10-15 minutes before serving.
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6 Servings
Potatoes
American
Soup Vegetables Fall Winter Meatless American Potatoes Lunch
4 medium atoes peeled and diced
1 medium on diced
Water to cover vegetables
4 tablespoon Butter or garine
3 tablespoon ur
1/2 teaspoon t
1/4 teaspoon per
1 13 ounce porated milk
2 tablespoon Dried sley
Put potatoes and onion in a 3 quart sauce pan and add water to just cover the vegetables. Boil potatoes and onion until tender. Meanwhile, melt the butter in a small saucepan and add flour, stirring until smooth and thickened. Add salt, pepper, and canned milk to flour mixture and stir until mixed well. Remove the sauce from heat. When the potatoes and onion are tender (do not drain), stir in the sauce from the small sauce pan. Add the parsley and more salt and pepper, as desired, to taste. Let stand 10-15 minutes before serving.
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